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Savory Pot Roast

fast.cook's picture
Ingredients
  Boneless lean chuck pot roast 5 Pound
  Butter/Margarine 6 Tablespoon (3/4 Stick)
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Garlic 2 Clove (10 gm), crushed
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Anchovy paste 1 Tablespoon
  Honey/Corn syrup 2 Tablespoon
  Condensed beef broth 21 Ounce (2 Cans Of 10 1/2 Ounce, Undiluted)
  Bay leaves 2
  Parsley sprigs 4
  Black peppercorns 1 Teaspoon
Directions

GETTING READY
1) Preheat oven to 325F.
2) With damp paper towels wipe the pot roast.

MAKING
3) In 6-quart Dutch oven heat butter. Add roast and brown over medium heat for about 20 minutes. Turn in between to brown all sides evenly.
4) Take off the roast and keep aside.
5) In the Dutch oven add onion and garlic to drippings. Cook for 5 minutes on low heat.
6) Take off from heat and mix flour.
7) Add vinegar, anchovy paste, honey and broth. Combine well.
8) In a cheesecloth bag place bay leaves, parsley and peppercorns. Secure tightly.
9) Add it to Dutch oven and boil covered.
10) Put in oven and roast for 3 to 3 1/2 hours until meat is fork-tender.
11) Discard cheesecloth bag.
12) Put pot roast to platter.

SERVING
13) Serve with sauce from Dutch oven.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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